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7 Recipes with Gourmet Greek Yoghurt

Standing in the grocery store at the dairy aisle can sometimes be intimidating, seeing that there are so many different products out there! Especially yoghurt!

And, another thing that you might have noticed is that there are many different yoghurts that say Greek-style, or greek yoghurt, now this can also become confusing because you don’t know which is the real deal and which is fake, but that’s a discussion for another blog!

What we are discussing in this blog however is, once you have bought your Greek yoghurt, what are you going to do with it? There is one recipe that we all know and love, but we all have grown quite bored of by now, and that is the classic Greek yoghurt and Granola recipe! BUT, here, we have listed 7 different recipes in which you can use our Gourmet Greek yoghurt to spice things up a bit!

Some of these recipes were gathered from the loving internet, and some made by our very own Gourmet Greek fans!

Breakfast Recipes:


Let’s start off with this delicious recipe which one of our top fans and, as she says on her Instagram page, healthy treat baker, nutrition enthusiast and fitness addict, Jo shared with us (follow her on Instagram at @pullupsandpeanutbutter)

INGREDIENTS: 1 banana, preferably ripe 3 TBS low fat Gourmet Greek yoghurt, 1 egg white A few drops of liquid sweetener, optional 1/3 cup oat flour 2 serving Platinum whey 1 tsp baking powder 1 tsp cinnamon A pinch of salt 1 TBS choc drops (add these LAST) METHOD: 1. Mix the wet ingredients together in a food processor or blender until smooth. This shouldn’t take long. 2. In a separate bowl, add the dry ingredients and mix together. 3. Pour the wet ingredients into the dry and stir until just combined. 4. Add the chocolate chips and stir again. 5. Using some cooking spray and a non-stick pan, pour an appropriate amount of mixture into the center of the pan and when bubbles start to appear on the surface of the pancake, flip. 6. Do the same thing with the remainder of the mixture. 7. Add some fresh fruit and some sugar free chocolate or a protein drizzle and serve

You could add a nut butter drizzle and have yourself a very balanced meal... -Carbs from the banana and the oats -Protein from the whey, egg white and yoghurt -And fats from the optional extras This mixture made about 10 pancakes and I had 3 as a meal with some fruit You are looking at 39 calories per pancake, including the chocolate chips...


Our next recipe is one that we personally love, but not all restaurants can quite get this one right, a classic Eggs Benedict! We found this delicious recipe on Gooseberry Mooseberry’s page and you can go read all the steps toward making the perfect Eggs Benedict at

What we will be looking at for this recipe however is how to make the yoghurt sauce to go with this perfect Eggs Benedict!


1 cup low-fat Gourmet Greek yogurt 1/8 tsp powdered turmeric 1 tbsp chopped fresh dill Juice of 1/2 lemon 1 tsp horseradish A crackle of white pepper Salt to taste 2 whole wheat English muffins, halved and toasted 4 slices of smoked salmon 4 poached eggs (for how to poach an egg, see above) Optional: chopped chives for garnish DIRECTIONS: 1. In a medium bowl, whisk together yogurt and turmeric until yogurt turns a pale gold color. Then stir in dill, lemon juice, horseradish, pepper, and salt, until combined.

2. Leave it at room temperature for a few minutes as you cook the eggs. If you would like the sauce warmer, put it in the microwave for about 30 seconds.

3. Top each toasted English muffin half with a slice of smoked salmon, a poached egg and a dollop of yogurt sauce.

4. Sprinkle with chopped chives for garnish. Repeat with remaining muffin halves.

5. Serve and enjoy.


Our next recipe is a sweet and healthy recipe that you cannot go wrong with!

This recipe is for a single serving, but double it up and make it for the whole family! You can be assured that they will love every bite! We got this recipe from i heart eating, you can visit their website at


2 cups peeled and diced Granny Smith apple

1/2 cup apple butter

1 cup plain low fat Gourmet Greek yoghurt

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 ½ cups shortbread cookies crumbs


  1. In a small bowl, toss together chopped apple and apple butter.

  2. In a separate small bowl, mix Greek yoghurt, sugar, and vanilla together. Set aside.

  3. In a separate medium bowl, whip cream until it begins to thicken.

  4. Continue to whip until cream is at stiff peaks.

  5. Gently fold Greek yoghurt mixture into whipped cream.

  6. To assemble, place about 2 tablespoons cream mixture in bottom of dish or glass.

  7. Top with crumbled cookie, 2 more tablespoons of cream, and then chopped apple mixture.

  8. Repeat layers.

  9. On the final layer, layer crumbled cookie, apple mixture, and end with cream mixture.

  10. Sprinkle with additional cookie crumbs.

  11. Serve immediately if you want crispier cookie, or loosely cover and chill until ready to serve.

Main Meals:


A fun, childhood recipe that might sound like an unhealthy comfort-food, but with this spin-off on the usual recipe is turned into a healthy, low-fat snack!


4 servings

INGREDIENTS: Nonstick cooking spray Salt to taste 115 grams whole wheat macaroni 1/2 cup onion-garlic puree 1/2 teaspoon dry mustard Pinch cayenne pepper 1 cup shredded cheddar 1/3 cup low fat Gourmet Greek yoghurt 1/4 cup whole wheat panko bread crumbs 1/4 cup grated Parmesan


1. Preheat the oven to 220 degrees. Mist an 20-by-20-cm baking dish with cooking spray; set it aside.

2. Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions, drain.

3. Meanwhile, bring onion-garlic puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in cheddar until melted. 4. Remove from heat and whisk in yoghurt.

5. In a medium bowl, toss the macaroni with the cheese sauce.

6. Season with salt to taste.

7. Pour the mixture into the prepared baking dish and sprinkle panko over the top. Top with Parmesan.

8. Bake until Parmesan is melted and macaroni is hot throughout, about 10 minutes.

Nutrition facts per serving:

(about 2/3 cup): 237 calories, 17g protein, 31g carbohydrate, 7g fat (4g saturated), 3g fiber

Yoghurt-Marinated Chicken Kebabs with Aleppo Pepper

“Yoghurt-marinated chicken kebabs” might not sound tasty, but we’re pretty sure this recipe will change your mind. Chicken and Greek yoghurt makes sure you get in a healthy dose of protein, while olive oil contributes healthy fats, garlic ratchets up the nutrient profile, and spicy seasonings pack a whole lot of flavor. You can go read about how the author of this recipe loves trying new and exotic things and how he came to making this recipe at


1 1/2 tablespoons Aleppo pepper or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika (and additional Aleppo pepper or paprika for sprinkling)

1 cup plain Gourmet Greek yoghurt

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons tomato paste

2 teaspoons coarse kosher salt

1 teaspoon freshly ground black pepper

6 garlic cloves, peeled, flattened

2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving

80 grams skinless boneless chicken (thighs and/or breast halves), cut into 3 cm cubes

Bamboo skewers, soaked in water for 30 minutes before using


1. If using Aleppo pepper, place in large bowl and mix in 1 tablespoon of warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes.

2. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and place in the refrigerator for at least 1 hour to overnight.

3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. While the fire is lighting, thread chicken pieces onto skewers, dividing equally. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.

Butternut Squash Soup

A classic, yet extremely delicious recipe that you cannot go wrong with making! It is healthy, it is creamy, it is tasty!


2 Tbs. unsalted butter

1/2 cup thinly sliced leeks

1/2 cup finely chopped shallots

1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)

2 tsp. minced garlic

Kosher salt

1 tsp. garam masala

5 cups homemade vegetable broth or low-salt chicken broth

3 Tbs. apple cider

907 gram butternut squash, peeled, seeded, and cut into 1.27cm dice

1/4 cup double cream Gourmet Greek yoghurt

Freshly ground black pepper

1-1/2 tsp. fresh lime juice

1/3 cup chopped fresh cilantro


1. In a 4 to 5 liter saucepan or Dutch oven, heat the butter over medium-low heat.

2. When hot, add the shallots, leeks, celery, garlic, and a pinch of kosher salt. 3. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes.

4. Stir in 1 tsp. kosher salt and the garam masala.

5. Add the butternut squash, vegetable broth, and cider, stir well, and bring to a simmer over medium heat.

6. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

7. Take the pan off the heat and let the soup cool for 5 minutes.

8. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes).

9. Wipe the pan clean and put the soup back into the pan.

10. Add the yogurt and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.

11. Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped cilantro.

Greek Yoghurt Chicken Salad

Mayonnaise is delicious and we all know it, but some of us are picky eaters and don’t like it as much, so Greek yoghurt is definitely a substitute! So, this recipe is perfect for those who dislike mayo but still love a chicken salad with a twist! It’s easy to make and works perfectly on a sandwich, or to all of our surprise, sweet potato!


1 large chicken breast, cooked, cooled, and chopped

1/2 cup plain Gourmet Greek yoghurt

2 Tbsp mustard

1/2 lemon, juice

1/8 tsp dried dill weed

1 stick celery, diced

4 celery leaves (from the top of your celery stick), minced

2 Tbsp red onion, diced

1/2 cup apple, cut into chunks

1 heaping Tbsp raisins

6 walnuts, roughly chopped

8 grapes, sliced in half


Well,simply combine all the ingredients in a large bowl.

And done! Easy enough!

Let us know what you thought of these recipes and if you enjoyed it share your photos and your outcome! Tag us on Instagram @thegourmetgreek or use the hashtag #gourmetgreekrecipes so that we can see it and feature it!

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